Whole Grain Blender Waffles and Pancakes

Whole grain as in PUT WHOLE GRAINS IN YOUR BLENDER.  That's right- no fancy flours, no worries about over mixing.  These are tasty, healthy, easy, and...is there anything left to describe how great they are?

From DIY

The original recipe can be found here. (and at the end of the post.) Knowing how well these turn out, I'm working on developing a similar muffin recipe.  Yummy!  Here's my recipe, and check hers out for more ideas on gluten-free and dairy-free options.

From DIY

Whole Grain Blender Waffles and Pancakes, the way I make them:

Blend in blender 2-3 minutes 1 1/4 cup sour milk or soy milk with 1/2 cup wheat, 1/2 cup oat, 1 Tbsp olive oil, and 1 teaspoon vanilla extract.  I have an industrial-strength blender, so I only go 2 minutes.  Yes- this is LOUD.  You're grinding grain in a blender.  Send the kids out to play!

Add 1 egg and 1 Tablespoon ground flax seed (because I have a Costco tub of it, that's why!) and blend again.

Add 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon baking powder.  Blend again, and pour onto heated griddle or waffle iron.

This makes just enough for our family- 2 adults and 2 small kids.

AMOUNT: 3 - 4 Servings ( 8--6" pancakes or 3 to 4--7" waffles )
1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex:

    1 cup buttermilk or yogurt thinned with water to same
       consistency or 1 1/4+ cups for waffles--a thinner batter is best
       (Non-dairy allergy alternatives: rice, coconut, almond milk,
        apple juice or apple sauce + 1 Tbsp. vinegar)
     1 tablespoon olive oil  (optional, but recommended)
     1 teaspoon vanilla extract (optional for flavor, omit with buckwheat)
     1/2 cup uncooked rolled oats or whole oats or other grain
     1/2 cup buckwheat, brown rice, corn, millet, or other grain

    These are raw whole uncooked grains, not flour! We urge you to experiment with millet, barley, spelt, and Kamut® grain for varied tastes and textures. Avoid bothersome allergies. For those who are gluten intolerant try the gluten free grains:brown rice, corn, and millet.

"Prior to this recipe we did not have pancakes at all in our house because of my 10 year old son's allergies. The whole family loves them. We make them at least 2 to 3 times a week. . . sometimes even for a silly supper!"  Reesa D. Florida

2. Cover blender and let stand at room temperature several hours or overnight for improved nutrition. Optional but recommended: See The Two Stage Process.
3. Preheat griddle on medium-high (until water drops sizzle on surface),
    or waffle iron at highest temperature.

4. Just before baking, add and reblend for 1 to 3 or more minutes until smooth:

     1 egg (or alternative)
     1 tablespoon flax seed (Optional for added nutritional value)
    additional liquid (as needed to keep batter churning)

5. Blend in thoroughly, but briefly, "sifting" these through a small strainer
    (assist with rubber spatula, if needed):

   1/4 teaspoon baking soda
   1/2 teaspoon salt, to taste (Believe it or not, a little salt enhances a
     sense of sweetness in whole grain baking It overcomes the "flat" taste feeling.) 
   1 teaspoon baking powder (Optional: With the Two Stage Process the baking
     powder can be omitted and the baking soda increased to 1/2 to 1 teaspoon as needed).
           
    Technique tip: If you can successfully drop the soda & salt into the spinning blades at the bottom of the vortex, you can omit sifting.

6. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp), lightly
   sprayed with non-stick olive oil spray as needed.